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Creamy Chicken-Vegetable Chowder with Crunchy Cresents
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Posted In: Soups/Chilis
Page Views: 1912 views
Preparation Time: 25 minutes
Cooking Time: 25 minutes
Course: soups
Cusine: north american
PrintIngredients
Chowder
1 1/2 cups milk or half-and-half
1 cup Progresso® Chicken Broth (from 32-oz. carton)
1 (10 3/4-oz.) can condensed cream of potato soup
1 (10 3/4-oz.) can condensed cream of chicken soup
2 cups cubed cooked chicken or turkey
1/3 cup chopped green onions
1 (11-oz.) can Green Giant® SteamCrisp® Mexicorn® Whole Kernel Corn, Red and Green Peppers, drained
1 (4.5-oz.) jar Green Giant® Sliced Mushrooms, drained
1 (4.5-oz.) can Old El Paso® Chopped Green Chiles
6 oz. (1 1/2 cups) shredded Cheddar cheese
Crescents
1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
1/4 cup crushed nacho-flavored tortilla chips
Directions
1. In 4-quart saucepan or Dutch oven, combine milk, broth, potato soup and chicken soup; blend well. Add all remaining chowder ingredients except cheese; mix well. Cook over medium heat for 5 to 8 minutes or until onions are tender, stirring occasionally. Remove from heat. Add cheese; stir until melted.
2. While chowder is heating, bake crescents. Heat oven to 375°F. Shape dough as directed on can. Gently press top of each roll in crushed chips. Place on ungreased cookie sheet.
3. Bake at 375°F. for 11 to 13 minutes or until golden brown. Serve chowder with crescents.
Source: Pillsbury